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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Happy Enchiladas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Sauce:

1 sliced onion
1 slide bell pepper
3 stalks celery, sliced
6 cloves of garlic, crushed
1/4 cup oil
2 cups chicken stock
4 lbs. fresh summer tomatoes, chopped (or 1 large can whole tomatoes)
3 1/2 oz. can of adobo sauce (in Mexican aisle - you can use with peppers but I don't)
2 bay leaves
1 1/2 T. ground cumin
Salt

Enchiladas

12- 6" corn tortillas
3 cups pulled smoked pork
3 cups shredded queso blanco cheese
Above Sauce recipe
Cilantro
Directions:
Directions:
To make sauce: Heat oil in pot. Put in onion, celery, bell pepper, and garlic and cook until lightly brown. Add the rest of the ingredients and simmer for 30 minutes. Blend well in a blender.

To assemble: In casserole dish, spread a thin layer of sauce. Roll each tortilla with pork and cheese in the middle. Place all of the enchiladas in the casserole, folded side down. Top with remaining sauce and cheese. Bake in a 350º oven for 20 minutes or until hot and cheese is slightly toasted. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I use the regular queso blanco in the tortillas but cover with the Velveeta brink queso blanco on top.

 

 

 

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